I'm new here, and was just searching for some brisket tips when I stumbled on this site. Tons of great info - I could kill many days sitting here reading! I'm in Denver, use a large BGE, and while I'm not new to smoking, it seems I have questions every single time...looking forward to learning more!
First question - having a crew over tomorrow and I bought a whole packer brisket as well as a separate flat, for a total of around 18 pounds I think. I know the total time doesn't really change with more meat, as long as the heat can circulate well, which it does in the Egg. Just looking for tips on when to add the second, smaller flat as well as when to pull the packer to separate and do burnt ends. Cuz you gotta have burnt ends, right??